Browsing by Author "Voss, Glenise Bierhalz"
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- Chemical characterization of the cultivar ‘Vinhão’ (vitis vinifera L.) grape pomace towards its circular valorisation and its health benefitsPublication . Machado, Adriana Rodrigues; Voss, Glenise Bierhalz; Machado, Manuela; Paiva, Jorge A. P.; Nunes, João; Pintado, ManuelaAmong the most significant and productive agroindustries worldwide is the wine business. This agroindustry generates millions of tons of biological residues, carrying huge negative impacts related to the disposal of these materials into the environment. Nevertheless, these byproducts present a high potential for developing new products, contributing to the circularity of this economic sector. In this study, the chemical composition of the grape pomace (GP) obtained from the vinification process (2018 campaign).) of red grapes of the Portuguese cultivar ‘Vinhão’ was determined. The analyses of the pH, proximate composition (moisture content, proteins, lipids, ashes, fibers, and carbohydrates), the total phenolic compounds (Folin Ciocalteau method), and the mineral and fatty acid composition were carried out in triplicate, and the results expressed on a dry matter basis. After dehydration of ‘Vinhão’ GP, this very acidic by-product showed the following proximate composition (%): moisture, 3.43 ± 0.86; ash, 8.20 ± 0.017; lipids, 3.38 ± 0.11; proteins, 9.85 ± 0.51 and 3.28 ± 0.04; dietary fiber, 49.37 ± 1.75; carbohydrates, 35.47 ± 2.35. The content of total phenolic compounds was 35.35 ± 3.61 mg GAE/g. GP also revealed to be an excellent source of K, Ca, Fe, Mn, as well as of arachidic acid. The results obtained in this study suggest that GP from the Portuguese cultivar ‘Vinhão’ is feasible to enrich the nutritional value of food and feed. Moreover, the integration of pomace flour in food and feed is a viable option for reducing the environmental impact and adding value to the by-product, responding to the circular economy challenges.
- Impact of gastrointestinal digestion on the biological activities of new functional cereal-based granules based on by-products from the food industryPublication . Voss, Glenise Bierhalz; Dias, Ema; Gomes, Ana; Pintado, ManuelaIn recent years, the lifestyle and eating habits of the worldwide population have changed, encouraged by finding healthier and more nutritious food habits. In the last years, consumers have been searching for products with high protein content. Additionally, the consumption of cereals products has been expanding, due to the practicality1. In parallel, food industries generate a high amount of by-products, and although these by-products present a rich nutritional composition, most of these by-products are often undervalued and used as animal feed. In this context, the development of functional granules using by-products from the food industry is an opportunity to contribute to the food products diversification and to consumer health and well-being and to valorize the by-products, promoting the circular economy. Thus, the objective of this work was to evaluate the biological activities impacted by the gastrointestinal digestion (GID) of four new functional cereal-based granules, based on the valorisation of acorn and by-products such as wheat bran, wheat germ and okara. Granules were produced by cold extrusion and their formulation were presented in Figure 1. The GID was performed according to the standardized InfoGest protocol (Brodkorb et al., 2019)2. All granules were characterized regarding their nutritional composition. In addition, total polyphenols, antioxidant activity (ABTS and ORAC assays), proteins profile and oligosaccharides were evaluated in each stage of GID (mouth, stomach, intestinal phase), using FPLC and HPLC methods, respectively. All formulations presented the requirements to attain the claim source or rich in protein (19.6 to 29.6%) and rich in fibre (≥6 g of fibre/100 g). During the GID the release of bioactive compounds was observed, and the in vitro antioxidant activity increased in the intestinal stage. Comparing the formulations, it was possible to observe that the F2 (formulation with acorn and okara) presented the highest ORAC values (11041.73 ± 384.98 µM of Trolox) after GID. Although F1 showed the highest polyphenols concentration (0.86 ± 0.02 mg of Gallic acid/ mL of sample) at the end of GID they all presented similar values. Concerning protein profile, all formulations showed after GID the release of peptides with low MW (< 3 KDa). Relatively to the soluble carbohydrates after GID all granules released oligosaccharides with low MW (< 5 KDa). In conclusion, the results indicated that GID improved the antioxidant activity in the functional granules probably due to the release of polyphenols bond to the fiber, thus suggesting health-protecting effects. Furthermore, these by-products can be valorized as potential ingredients for human consumption, reducing the waste in the food chain and satisfying a market niche based on functional and sustainable products.
- Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitroPublication . Silva, Francyeli Araújo; Queiroga, Rita de Cássia Ramos do Egypto; Souza, Evandro Leite de; Voss, Glenise Bierhalz; Pintado, Maria Manuela Estevez; Vasconcelos, Margarida Angélica da SilvaIsabel grape (IG) products have high contents of phenolic compounds and fiber recognized for their positive impacts on microorganisms associated with health benefits to host. This study evaluated the effects of goat yogurts formulated with ingredients from IG integral valorization on the growth and metabolism of different probiotic strains, as well as on the population of selected bacterial groups and metabolic activity of human colonic microbiota in vitro. Goat yogurts with IG ingredients (IGI) stimulated the growth of tested Lactobacillus and Bifidobacterium probiotic strains during a 48-h cultivation, as well as decreased the pH values and enhanced the organic acid production. Goat yogurts with IGI increased the population of Lactobacillus spp. and Bifidobacterium spp. during a 24-h in vitro colonic fermentation. A stable Firmicutes:Bacteroidetes ratio close to 1 was found in media with goat yogurt formulations during the colonic fermentation, being similar to the effect caused by fructooligosaccharides. Goat yogurt formulations with IGI caused increased production of short-chain fatty acids and sugar consumption during colonic fermentation. Goat yogurts with IGI should be a valuable strategy for development of novel added-value foods with beneficial effects on gut microbiota and human health.
- Interplay between probiotics and prebiotics for human nutrition and healthPublication . Voss, Glenise Bierhalz; Machado, Daniela; Barbosa, Joana Cristina; Campos, Débora A.; Gomes, Ana Maria; Pintado, ManuelaIn the last years, probiotics, prebiotics, and synbiotics have been exploited as microbiota-management tools to enhance human health. In this context, a vast array of probiotic, prebiotic, and synbiotic products have been developed and provided in pharmaceutical forms or food/nutraceutical supplements. In this chapter, we will present an overall perspective of probiotics and prebiotics considering their benefits for human health, underlying mechanisms of action, and the criteria for their selection. In addition, the interplay between probiotics and prebiotics and their importance in human nutrition and health will be discussed, namely regarding the emergence of synbiotics as a combination of both.
- New functional food products based on wheat and soybean processing by-productsPublication . Voss, Glenise Bierhalz; Sardão, Rita; Dias, Ema; Gomes, Ana Maria; Pintado, Manuela
- Okara (by-produt of soya beverage) : potential application in food and aquafeedPublication . Voss, Glenise Bierhalz; Pintado, Maria Manuela Estevez; Valente, Luísa Maria PinheiroA soja é uma das oleaginosas mais consumidas no mundo. Entre os principais subprodutos da transformação industrial da soja destaca-se o okara. Este subproduto, resultante da produção de bebidas de soja, representa ainda um problema ambiental devido às altas quantidades produzidas. Adicionalmente, o seu elevado teor de humidade (~ 80%) dificulta sua conservação e, consequentemente, a sua posterior utilização. No entanto, apesar da sua perecibilidade, o okara possui uma composição nutricional rica em proteínas, lípidos e fibras bem como elevados teores de compostos com potencial bioativo como as isoflavonas. Neste contexto, o principal objetivo deste programa de doutoramento foi encontrar alternativas para aumentar a estabilidade do okara, através de processos térmicos ou biotecnológicos (nomeadamente hidrólise enzimática e fermentação com bactérias probióticas), por forma a melhorar as propriedades biológicas do okara tendo em vista a sua utilização na alimentação humana bem como na animal, mais especificamente na aquacultura. A primeira parte do trabalho incidiu no estudo do impacto de diferentes temperaturas na secagem do okara (80 ºC/5 h e 200 ºC/1 h). De um ponto de vista microbiológico, em ambas as amostras foi verificada uma redução na contaminação microbiana no tempo inicial. Adicionalmente, no okara seco a 200 ºC foi observada uma redução da atividade dos inibidores de tripsina, no entanto, esta amostra também apresentou uma maior oxidação lipídica durante o armazenamento. De seguida, estudou-se a influência de um processo de autoclavagem (1 atm, 121 ºC por 15 min) prévio à secagem a 65 ºC (AOK) em comparação com o okara seco não autoclavado (NAOK), tendo-se observado que o processo de autoclavagem, além de reduzir a atividade dos inibidores de tripsina (0.86 mg TUI/ mg de amostra seca), manteve as características da farinha de okara durante o armazenamento. Na segunda parte do trabalho foram estudadas diferentes condições (tempo e concentração de enzima) na hidrólise enzimática das farinhas de okara (NAOK e AOK) utilizando duas enzimas, Alcalase (AL) e protéases de Cynara cardunculus (CY). Os resultados mostraram que o processo térmico facilitou o ataque enzimático resultando numa elevada atividade anti-hipertensiva para ambos os hidrolisados (9.97 e 54.30 μg de proteína/mL, AL e CY, respetivamente) bem como antioxidante, em particular para a AL. Este estudo também permitiu a identificação de novas sequências peptídicas para ambas as enzimas. Com base nos resultados anteriores, nomeadamente a atividade anti-hipertensiva, iniciou-se a terceira componente deste iv trabalho, i.e. o desenvolvimento de bebidas fermentadas utilizando okara fresco previamente hidrolisado com CY. Para elaborar as bases da bebida, aos hidrolisados de okara foi adicionada frutose (6% m/v) e frutoligossacarídeos (FOS) (2% m/v), sendo a mistura resultante fermentada utilizando duas bactérias probióticas Bifidobacterium animalis Bb-12 e Lactobacillus rhamnosus R11, individualmente e em mistura. As bebidas fermentadas de okara foram analisadas ao longo de 28 dias de armazenamento com os níveis de células viáveis mantendo-se estáveis durante esse período. Adicionalmente, quando as bebidas de okara foram submetidas ao sistema gastrointestinal (in vitro), verificou-se um aumento das atividades antioxidante e anti-hipertensivas (IC50), o que se poderá traduzir numa maior bioacessibilidade. No entanto, sensorialmente as bebidas fermentadas não foram bem aceites pelos participantes, que indicaram uma acidez elevada e doçura insuficiente. A última parte deste trabalho consistiu na incorporação das farinhas, previamente descritas, em dietas para uma espécie de peixe herbívora, a Tilápia do Nilo (Oreochromis niloticus). Começou por se avaliar in vivo a digestibilidade de seis farinhas: NAOK, AOK, okara hidrolisado com AL e autoclavado (ALOK), okara hidrolisado com CY e autoclavado (CYOK), CYOK fermentado com L. rhamnosus R11 (CYR11OK) e CYOK fermentado com B. animalis Bb-12 (CYB12OK). Seguidamente, as farinhas de okara que apresentaram digestibilidades mais elevadas (AOK e CYOK) foram incorporadas em dietas para Tilápia do Nilo (a 10 e 20%) à custa de ingredientes vegetais (farinhas de soja, milho e trigo) de forma a avaliar o seu impacto no crescimento e utilização de nutrientes ao longo de um ensaio de crescimento de 10 semanas. De um modo geral, os resultados mostraram que a incorporação das farinhas de okara selecionadas (até 20%) não alteram significativamente a performance de crescimento nem a utilização de nutrientes da Tilápia do Nilo. Considerando todos os resultados obtidos, é possível concluir que, com um tratamento térmico adequado é possível melhorar a qualidade nutricional do okara e mantê-lo estável durante o armazenamento. Adicionalmente, a hidrólise enzimática e a fermentação podem contribuir para melhorar as características nutricionais e funcionais da okara, quando se consideram aplicações na nutrição humana. Relativamente ao uso de okara na aquacultura, este pode ser incorporado até 20% em dietas para a Tilápia do Nilo, substituindo outros ingredientes de origem vegetal e diminuindo os custos de produção, sem que se verifique qualquer efeito adverso no crescimento dos peixes nem na sua composição corporal.
- Study of the impact of edible mushroom biomass obtained from by-products upcycling on the human intestinal microbiotaPublication . Cima, André; Voss, Glenise Bierhalz; Salsinha, Ana Sofia; Sousa, Ana Sofia; Gómez-García, Ricardo; Pintado, ManuelaIn recent years, there has been a rise in the consumption of mushrooms, leading to an increase in the production of related by-products. Given their nutritional profile, mushrooms have the potential to represent a novel source of dietary fiber, which has been linked to prebiotic benefits. Through the utilization of a human feces’ fermentation model, this study aimed to assess the possible prebiotic effect of by-product-derived mushroom biomass. To accomplish this, by-products from 2 types of mushrooms, namely Pleurotus ostreatus and Pleurotus eryngii (attained after different extraction procedures - M1 and M2), were nutritionally characterized, with a particular emphasis on the fiber, structural carbohydrates, and glucans content (components known to be used as a substrate by microbiota microorganisms and for their prebiotic potential). The results showed that P. ostreatus possessed a marginal advantage over P. eryngii in terms of fiber content (P. ostreatus: 36.39 – 41.01% DW; P. eryngii: 35.19 – 39.69 % DW) and higher levels of β-glucans (P. ostreatus: 50.92 - 52.29 % DW; P. eryngii: 41.96 - 43.64 % DW). When comparing the flours, it was found that the M2 extraction process produced flour with higher quantities of structural carbohydrates and fiber. Therefore, the 2 P. ostreatus’ flours were selected and submitted to a simulated digestive process and tested in an in vitro human fecal fermentation model considering fluctuations in the microbiota (Firmicutes, Bacteroidetes, Lactobacillus, Bifidobacterium, and Clostridium) profile, and the formation of short-chain fatty acids (SCFAs) and other relevant organic acids. Overall, the impact of mushrooms flours on gut microbiota led to a Firmicutes to Bacteroidetes ratio consistently close to 1, which supports their prebiotic potential. The SCFA (acetate, butyrate, and propionate) production also revealed a positive modulation of the microbiota metabolism. There was an increase in all metabolites (except for lactic acid) compared to the controls, indicating the flour’s prebiotic potential, even It is essential to note that the process of valuing mushroom by-products of mushroom in a zero-waste approach permitted the production of added-value extracts and the use of the residual biomasses as a functional prebiotic ingredient that might be used in new functional foods.